Make Hummusapien‘s low-carb comfort food using spaghetti squash flavored with a simple 5-ingredient sauce. Mix canned tomatoes, cashews, water, basil, and salt to make a vegan cream sauce. If you’re not feeling spaghetti squash try using spinach or kale instead.
Spaghetti Squash with Creamy Vegan Tomato Sauce Ingredients Directions Place cashews in a bowl and cover with water. Allow them to soak for at least 2 hours or overnight. (I bring water to a boil in a tea kettle, cover the cashews with the hot water, and let them soak for 30 minutes when I’m in a hurry.) Preheat oven to 375 degrees F. Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon. Rub a teaspoon of olive oil over each half (inside, not outside). Rub with garlic and sprinkle with salt and pepper. Place face down on a baking sheet and bake for 35 minutes. Meanwhile, place the sauce ingredients in a blender and blend until completely smooth and creamy. Set aside. Use a fork to shred the spaghetti squash into strands. Heat a pan over medium heat. Place squash in a pan and cover with sauce (I used about 2/3 of the sauce and saved the rest). Toss to combine until warmed through. Top with fresh basil and red pepper flakes prior to serving. Nutrition Information Serves: 3| Serving Size: 1/3 of dish Per serving: Calories: 202; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 630mg; Carbohydrate: 19; Dietary Fiber: 4g; Sugar: 7g; Protein: 5g Nutrition Bonus: Potassium: 247mg; Iron: 12%; Vitamin A: 12%; Vitamin C: 23%; Calcium: 4%
Alexis Joseph, MS, RD, LD is the whole foods enthusiast and registered dietitian behind the plant-based food blog Hummusapien. She believes that everyone deserves to look and feel fabulous! Connect with her via Twitter, Facebook & Instagram.
Photo courtesy of Alexis Jospeh. Original recipe published on Hummusapien.
